¼ teaspoon citric acidity or 1.5 tablespoon fresh lemon juice
two tablespoons vanilla flavoring
Also:
100 grams semisweet chocolate
2 lbs Berries/fruits of your liking (strawberry, raspberry, blueberry, blackberry or any other)
Instructions
Turn the oven to 200F. Line a 14 inch, round baking pan with parchment (I personally use a pizza pan). Parchment paper is essential otherwise the merinuge won't appear the pan.
For that meringue:
Whip the egg-whites at medium speed to soft peaks (1 minute). Add some cream of tartar (to stabilize the egg-whites) and salt (loosens in the fibers, letting them create to maximum volume). Turn the mixer to high and progressively start adding sugar, letting the egg-whites whip to stiff peaks and gem color.
Transfer the egg-whites towards the parchment lined baking pan, distributing the meringue right into a 12 " circle or perhaps a 12x16 inch rectangle.
Put the pan within the oven and allow the meringue bake for 10-12 hrs (You are able to bake it overnight. Baking the meringue in a cold helps to ensure that the meringue doesn't turn beige and dries completely). Switch off the oven, leave the oven door ajar and allow the meringue awesome lower for half an hour (Otherwise the drastic alternation in temperature will crack the meringue).
Melt the chocolate on the double boiler. Transfer it right into a plastic bag/pastry bag. Trim from the finish of a corner of the bag.
Cover the meringue in drizzles of chocolate.
Result in the Cream
Pour the cold heavy whipping cream right into a mixer bowl and begin whisking, progressively going from low to high-speed.
When the whipped cream begins to thicken up, progressively add some sugar. When the cream begins to hold volume, add some sour cream, fresh lemon juice and vanilla and whip for an additional 10-20 seconds to include.
Don't over beat or even the cream will break.
Set up:
Following the chocolate has focused on the meringue, either spoon or while using pastry bag cover the meringue using the cream. Layer the fruit on the top from the cream, pushing the fruit in to the cream.
Observe that fruits have to be dry, otherwise they'll "bleed". If you are likely to use strawberry, work up. Refrigerate the wedding cake not less than 5 hrs.
Notes:
*For that meringue, you should use either the egg-whites which are offered individually in the egg yolks (in carton boxes), or separate the egg yourself.
*The dried meringue could be stored at 70 degrees for any week inside a sealed container/ended you may also freeze it.
*The chocolate can be used like a barrier for that cream, if layered on too thin, an excessive amount of cream will penetrate the cream, if layered too thick, the meringue will remain dry and will also be difficult to cut.
*If you are using fruit with many different acidity, use less acidity within the cream.
*Initially the wedding cake is made from three layers, however i choose to get one thicker layer because it is much simpler to chop and eat it.
